Wipe the basil with a damp paper towel. Since I'm lazy, I usually wrap the basil in the paper towel and very very gently rub the leaves.
Place all of the ingredients into a food processor and blend until smooth.
Transfer to a sterilized bottle and pour in some olive oil (not included in ingredients) to cover the surface of the sauce. This can keep in the refrigerator for about 1 week.
If you want to freeze it, put it into a plastic storage bag with a seal, and flatten it out. Whenever you want to use it, just break off the amount you want. It's so easy!
Since this is just a simple pasto sauce, you can add garlic or cheese, etc. depending on what dish you'll be using it in.
Story Behind this Recipe
Since the basil I have been growing has finally grown, I made pesto. But because I didn't have pine nuts, I used walnuts instead.
If basil is left in water, they won't be able to be stored for a long time, so instead of washing, just gently wipe them clean. If you're worried, you can wipe each leaf one by one. The olive oil added in Step 3 is to preserve the color, prevent oxidation, and prevent bacteria from entering the paste.